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Title: Deep-Fried Pork, Simmered First Categories: Meat Yield: 6 Servings 1 2-lb rolled pork loin 2 sl Fresh ginger root 2 Cloves garlic 2 c Water 1 1/2 ts Salt 1 ds Pepper Sweet and pungent sauce Oil for deep frying 1 Egg 2 tb Cornstarch 1. Wipe pork with a damp cloth. Slice ginger root and crush the garlic. 2. Boil water. Add ginger, garlic, salt and pepper. Add pork. Bring to a boil again; then simmer, covered, until tender (about 1-1/2 hours). 3. Drain pork, reserving liquid for stock. Let pork cool, then dry thoroughly and cut in 1-inch cubes. 4. Meanwhile, prepare the sweet-and-pungent sauce (see recipes). Heat oil for deep-frying. 5. Beat egg. Dip pork in egg, then sprinkle with cornstarch. Deep-fry until golden (about 2 minutes) and drain on paper toweling. Serve with the sweet-and-pungent sauce poured over. NOTE: This method, usually used with coarser cuts, assures tenderness. Since the meat is already cooked, the deep-frying time is kept brief. VARIATION: Slice the pork 1-inch thick, then in 1- by 2-inch strips. Cover with cold water. Bring to a boil; then simmer, covered, 30 minutes. Drain, cool and dry; then dredge lightly in cornstarch and deep-fry. From from Glen's MM Recipe Archive, http://www.erols.com/hosey. |